Duck, Red Cabbage and Corn Chip Salad

Cook time 20 mintues
Servings 4


2 duck breasts
1 tsp coriander powder
1 tbsp extra virgin olive oil
Salt and pepper

½ red cabbage, shredded
2 cups of baby spinach leaves
¾ cup black beans
½ bunch spring onions
3 sprigs of coriander, leaves picked
2 big handfuls of plain corn chips, broken up slightly

Chipotle Dressing
2 tbsp chipotle in adobe sauce*
½ cup of whole egg mayonnaise
Juice and zest of 1 lime
¼ cup of olive oil
Salt and pepper


* If you cannot find chipotle in adobe sauce you could substitute with 1 tsp of smoked paprika.

Duck, Red Cabbage and Corn Chip Salad


Remove the duck breast out of the fridge 15 minutes before cooking and pre heat the oven to 200C.

Heat an ovenproof pan over medium heat. Season duck with coriander powder and salt and pepper. Sear the duck, skin side down for 5-6 minutes. Turn over then finish cooking in the oven for 6-8 minutes. Rest for 5 minutes. Remove the duck fat and then slice thinly or shred.

Whisk together the dressing ingredients. Add a little warm water to the dressing if required.

Toss together the cabbage, spinach, beans, spring onions, coriander and duck with ¾ of the dressing. Add the chips and finish with remaining sauce.